"I love the old school sound of corn popping on the stovetop. For more flavor and the much-deserved anticipation, there is nothing like the stovetop method. For the best results use a heavy-bottomed pot with a tight-fitting lid and a good handle."
1/2 pound applewood smoked bacon, cut into 1/4-inch dice
3 jalapeños, seeded and cut into thin rings
3 tablespoons extra-virgin olive oil
1 cup popcorn kernels
3/4 ounce Parmesan cheese, grated (about 1/4 cup)
1 teaspoon kosher salt
Set a large, heavy-bottomed pot over medium heat. Add the bacon and cook until crispy and browned and the fat has rendered, about 8 minutes. Add the jalapeños to the pot and stir well. Cook for 2 minutes, or until the jalapeños are charred. Line a plate with a paper towel and use a slotted spoon to transfer the bacon and jalapeños to the plate. Set aside.
Add the olive oil to the pot and increase the heat to high. Add the popcorn kernels and toss well to coat them in the oil. Spread the kernels evenly on the bottom of the pot, then cover the pot with the lid. When the first kernels start to pop, very slightly uncover the pot. Shake the pot back and forth directly over the heat. Cook until the kernels stop popping, 2 to 3 minutes.
Remove the pot from the heat and pour the popcorn into a large bowl. Add the reserved bacon and jalapeños and the Parmesan and salt. Toss well to mix. Serve warm.